Spinach with Chickpeas and Fried Eggs

You can never have too many main course recipes, so give Spinach with Chickpeas and Fried Eggs a try. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 494 calories, 24g of protein, and 21g of fat per serving. For $3.71 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have onion, olive oil, spinach, and a few other ingredients on hand, you can make it. 11862 people were impressed by this recipe. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Similar recipes include Spinach with Chickpeas and Fried Eggs, Spinach With Chickpeas And Fried Eggs, and Harissa Chickpeas With Fried Eggs.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 Tbsp. oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 12 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 23 minutes. Transfer to a medium bowl; set aside. Wipe out pot. Heat 2 Tbsp. oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 34 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 12 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 810 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 1520 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 810 minutes.Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 23 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg.

 

Step by step:

1. Heat 1 Tbsp. oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 12 minutes.

2. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 23 minutes.

3. Transfer to a medium bowl; set aside. Wipe out pot.

4. Heat 2 Tbsp. oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 34 minutes.

5. Add cumin and paprika; stir until cumin is toasted and fragrant, 12 minutes.

6. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 810 minutes.

7. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 1520 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 810 minutes.

8. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup).

9. Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 23 minutes (do not turn). Season eggs with salt and pepper.

10. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg.

Nutrition Information:

covered percent of daily need